Fried Bean Curd with a Sweet and Sour Sauce
- 1 1/2 ts Cornstarch
- 3 tb Stock
- 3/4 c Stock
- 3 tb White vinegar
- 3 tb Sugar
- 1 tb Tomato ketchup
- 2 tb Soy sauce
- 1/2 ts Salt
- 1/4 ts Cayenne
- Freshly ground black pepper
- 1 tb Oil
- 1 Garlic clove, peeled
- 1 sl Ginger root
- 1 Carrot, sliced
- 1/2 sm Red bell pepper, cut into
- -- strips
- 1/2 sm Green bell pepper, cut into
- -- strips
- 2 Scallions, sliced
- 3/4 lb Tofu, cubed
- 2 1/2 ts Salt
- 2 tb Vegetable oil
Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar,
ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.
Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic
& ginger. Stir. As soon as the garlic browns, remove pot from the heat &
pour vinegar mixture from the bowl into it. Put pot back onto the heat &
bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch
mixture. Stir till sauce thickens. Add more salt if required. Remove
garlic & ginger.
Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a
boil. Pour boiling water over tofu. Let them sit for a while.
Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions.
Stir fry for 30 seconds. Turn off heat.
Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.
Madhur Jaffrey, "World of the East Cookbook"
ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.
Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic
& ginger. Stir. As soon as the garlic browns, remove pot from the heat &
pour vinegar mixture from the bowl into it. Put pot back onto the heat &
bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch
mixture. Stir till sauce thickens. Add more salt if required. Remove
garlic & ginger.
Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a
boil. Pour boiling water over tofu. Let them sit for a while.
Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions.
Stir fry for 30 seconds. Turn off heat.
Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.
Madhur Jaffrey, "World of the East Cookbook"
